Carotenoids have attracted the interest of researchers from diverse fields including
chemistry, biochemistry, biology, food science and technology, medicine, pharmacy, and …

Citrus is the first tree crop in terms of fruit production. The colour of Citrus fruit is one of the
main quality attributes, caused by the accumulation of carotenoids and their derivative C30 …

Thirty-nine carotenoid pigments in saponified orange (Citrus sinensis) juice were separated
using a water, methanol, methyl-tert-butyl ether gradient on a non-endcapped C-30 reversed …

Citrus fruit are immensely popular worldwide for their flavour and nutrition. Citrus originated
in south east Asia and is now grown in the tropical-subtropical belt from 40° latitude north to …

Los carotenoides han atraído por más de un siglo el interés de investigadores de diferentes
áreas del conocimiento incluyendo la química, bioquímica, biología, ciencia y tecnología de …

The changes of the carotenoid pigments in the peel of ripening persimmon (Diospyros kaki)
cv Triumph were followed for an entire season. During ripening, the total carotenoid …

The carotenoid pigments ofthe mandarin hybrid (Citrus reticulata) cv Michal, in the juice and
flavedo were characterized at three ripening stages, before, during and after colour break …

Although the colour of olives changes from green to yellow, turning colour, purple and black
according to the stage of ripeness, chlorophyll a is always the major chloroplastic pigment …

The biochemical basis of color as an aesthetic quality in mature fruit of navel and Valencia
orange (Citrus sinensis) was determined. Saponification of the two major color-imparting …

In Citrus, colour break has been positively related to ethylene, abscisic acid (ABA) and
carbohydrates, and negatively related to gibberellins and nitrogen. However, the …